Effect of Different Adsorbents and Boiling time on Bitterness and Phytochemical Properties of Green Chiretta (Andrographis paniculata) Leaves = Efek Adsorben Dan Waktu Perebusan Yang Berbeda Terhadap Rasa Pahit Dan Sifat Fitokimia Pada Daun Sambiloto (andrographis Paniculata)

Haniel, Kezia (2020) Effect of Different Adsorbents and Boiling time on Bitterness and Phytochemical Properties of Green Chiretta (Andrographis paniculata) Leaves = Efek Adsorben Dan Waktu Perebusan Yang Berbeda Terhadap Rasa Pahit Dan Sifat Fitokimia Pada Daun Sambiloto (andrographis Paniculata). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Green chiretta leaves is a common medicinal herb used for its functional properties, such as antioxidant, but have an unpleasant bitter taste. This research aimed to observe the effect of adsorbents and contact time towards the bitterness intensity, phytochemical compounds, and antioxidant properties. Experimental method was done by utilizing diatomite, bentonite, and activated attapulgite as an adsorbent with 5, 10, and 20 minutes of boiling time. The leaves were boiled with the adsorbents with various boiling time resulting in 9 samples. The bitterness was analyzed by scalar method, the antioxidant properties was analyzed by measuring the IC50 value, and the phytochemical compounds (total phenolic, flavonoid, alkaloid, tannin, and terpenoid) was analyzed quantitatively. Compared to the control, the result shows that adsorbent, time, and interaction between the two variables give significant difference towards the bitterness, phytochemical compounds, and the antioxidant properties (p<0.05). Attapulgite was able to reduce the highest amount of terpenoid compound, which is found to be significantly correlated with bitterness, followed by bentonite and diatomite respectively. While bentonite reduce the highest amount of total phenolic, flavonoid, and alkaloid compounds, which is found to be significantly correlated with IC50 value, followed by attapulgite and diatomite respectively. As the boiling time increases, the amount of phytochemical compounds also reduce, hence resulting in a decrease in bitterness and IC50 value. Therefore, utilizing attapulgite with 20 minutes of boiling was found to be the most effective method in reducing bitterness in green chiretta leaves, while still retain antioxidant properties compared to diatomite and bentonite. / Daun sambiloto merupakan dedaunan yang umum digunakan untuk sifat fungsionalnya, seperti antioksidan, tetapi memiliki rasa pahit yang tidak disenangi. Penelitian ini bertujuan untuk mengamati pengaruh adsorben dan waktu kontak terhadap intensitas pahit, senyawa fitokimia, dan sifat antioksidan. Metode eksperimental dilakukan dengan memanfaatkan diatomit, bentonit, dan attapulgit aktif sebagai adsorben dengan waktu perebusan 5, 10, dan 20 menit. Daun direbus dengan adsorben dengan berbagai waktu dan menghasilkan 9 sampel. Kepahitan dianalisis dengan metode skalar, sifat antioksidan dianalisis dengan mengukur nilai IC50, dan senyawa fitokimia (total fenolik, flavonoid, alkaloid, tanal, dan terpenoid) dianalisis secara kuantitatif. Dibandingkan dengan kontrol, hasilnya menunjukkan bahwa adsorben, waktu, dan interaksi antara kedua variabel memberikan perbedaan yang signifikan terhadap kepahitan, senyawa fitokimia, dan sifat antioksidan (p<0,05). Attapulgit mampu mengurangi jumlah senyawa terpenoid yang tertinggi, yang ditemukan berkorelasi secara signifikan dengan kepahitan, diikuti oleh bentonit dan diatomit. Sementara bentonit mengurangi jumlah total senyawa fenolik, flavonoid, dan alkaloid tertinggi, yang ditemukan secara signifikan berkorelasi dengan nilai IC50, diikuti oleh attapulgit dan diatomit. Dengan meningkatnya waktu perebusan, jumlah senyawa fitokimia juga berkurang, sehingga menghasilkan penurunan nilai pahit dan IC50. Oleh karena itu, memanfaatkan attapulgit dengan 20 menit perebusan ditemukan menjadi metode yang paling efektif dalam mengurangi kepahitan pada daun sambiloto, sambil mempertahankan sifat antioksidan dibandingkan dengan diatomit dan bentonit.

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